Dark Chocolate Chia Pudding
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
There's something magical about chia seeds that I discovered recently, and now I'm obsessed with them. This dark chocolate chia pudding has become my go to treat because it's ready in just 45 minutes total, and honestly, most of that time is hands off. The chia seeds are packed with omega 3s and fiber, so you're getting real nutrition wrapped up in pure chocolate bliss. What I love most is how simple it is to throw together, plus the ingredients are pretty affordable if you grab them from your local bulk section. Whether you're meal prepping for the week or craving something indulgent yet wholesome, this pudding delivers every single time.
Ella x
Ingredients
- 100chia seeds
- 200 gdark chocolate
- 400 mlalmond milk
- 50 gmaple syrup
- 1 gsalt
- 100 gunsalted butter
- 1 mlvanilla extract
- 50 gcoconut oil
- 50 gcocoa nibs
Detail level
Instructions
- 1
In a small saucepan, combine the almond milk, maple syrup, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
Tip: Be careful not to boil the mixture.
- 2
In a separate bowl, mix together the chia seeds, salt, and cocoa nibs.
Tip: Whisk the mixture until the chia seeds are well combined with the other ingredients.
- 3
Gradually add the hot milk mixture to the chia seed mixture, whisking constantly to avoid lumps.
Tip: Make sure to whisk well to create a smooth pudding.
- 4
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the pudding has thickened and the chocolate has melted.
Tip: This should take about 5 minutes, but be patient and keep stirring.
- 5
Remove the pudding from the heat and stir in the melted butter and coconut oil.
Tip: The mixture will thicken further as it cools.
- 6
Pour the pudding into individual serving cups or a large serving dish.
Tip: You can garnish with additional cocoa nibs or chocolate shavings, if desired.
- 7
Refrigerate the pudding for at least 2 hours, or until chilled and set.
Tip: The longer it chills, the thicker the pudding will be.
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